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Roast Chicken with Cracked Peppercorn Sauce

Roast Chicken with Cracked Peppercorn Sauce

  • Prep

    10 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 30 m
Denise

Denise

A whole chicken is roasted, and served with a creamy peppercorn sauce. Use the bottom of a heavy skillet to crack whole peppercorns, or you may find cracked ones at the supermarket.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 785 kcal
  • 39%
  • Fat:
  • 51.5 g
  • 79%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 44.6 g
  • 89%
  • Cholesterol:
  • 205 mg
  • 68%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Remove giblets from chicken, and season inside and out with salt and pepper. Place chicken into a roasting pan with vermouth, shallots and garlic.
  2. Cover the roasting pan, and bake for 1 hour and 20 minutes in the preheated oven, or 20 minutes per pound.
  3. Strain liquid from the roasting pan into a saucepan. Cook over medium-high heat until reduced to about 1/2 cup. Stir in heated cream, and cracked peppercorns. Cook on medium-low heat for 5 minutes until thick, but do not boil. Carve chicken, and serve with sauce.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

mmsparkle
19

mmsparkle

1/21/2007

This was delicious! As always, I adjusted the recipe according to what was in the cupboards, i.e. white wine instead of vermouth, small onion inteaad of shallots, double cream not whipping cream. but it made an average roast dinner that much more special. I also roasted the vegetables in the same dish as the chicken; the carrots tasted wonderful! I would probably increase the amounts of the sauce if I was making it again, it was so delicious 2 of us had no problem finishing it all off! (recipe for 4 people!) Thank you Denise.

Beth
16

Beth

1/28/2004

I wanted something simple to make and this was it!! Not only was it easy, it was absolutely delicious as well. Since I didn't have vermouth on hand, I sustituted sherry, which wasn't half bad. I will definately prepare this again and again and again...

dcraft
15

dcraft

1/31/2007

I used chicken broth and a little red cooking wine instead of vermouth ( I just do not keep alcohol on hand). I also seasoned the chicken with a teaspoon each of poultry seasoning, dried rosemary, and dried parsley. The chicken turned out scrumptious. THE CRACKED PEPPERCORN SAUCE IS AWESOME! I had it over mashed potatoes and roasted asparagus.

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